Once the buckwheat was quite different. And cook had long hours. Grandma added to it when cooked a little soda, the taste has not changed, and the color became brown-red, and each grain of buckwheat was thick and porridge – crumbly. Current, parboiled, grits are already the wrong color and did not taste the same. But there is a simple way to make the taste of buckwheat richer and the dish from it is crumbly, grain upon grain. All you need to pre-bake it on a dry pan to have a nutty taste and a slightly Golden color.
What it has is already scope for the imagination. We have so many choices of supplements that you can write a small booklet with recipes.
And yet share one favorite way to make buckwheat is not a boring side dish, but an independent and a delicious meal.
How to cook:
- 250 g buckwheat groats
- 1 medium beet (ready, boiled or baked)
- 1 onion
- 3 cloves of garlic
- 1 tsp lemon juice
- 2 tbsp vegetable oil
- salt and ground black pepper
- 750 ml boiling water
Buckwheat to sort and dry on a dry frying pan, over medium heat, stirring constantly, for 4-5 minutes. Be sure that barley is not burnt, but only slightly changed the color and bought the fragrance. Roasted buckwheat put on a plate.
The onion and the cloves of garlic peel and finely chop. On a heated pan in vegetable oil fry the onion until translucent for 4-5 minutes, then add the garlic and cook for another 1 minute on low heat.
Pour cereal, pour boiling water, season with salt and pepper, cover and cook 15-20 minutes on low heat until cooked buckwheat. If the liquid evaporates too quickly, add boiling water in the cooking process.
Peel and grate the beets, mix with buckwheat is ready, add the lemon juice and warm it on the heat for another 2-3 minutes.
To serve, sprinkle with herbs, nuts. You can add yogurt or sour cream.
Buckwheat turns out, bright, crisp, delicious and fragrant.
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
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